Combine sliced apples and fresh lemon juice in medium bowl. Cover with plastic wrap and freeze overnight. Combine water and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Cool completely. Puree frozen apple slices and sugar syrup in processor until mixture is as smooth as possible. Transfer apple mixture to ice cream maker and process according to manufacturers instructions. Transfer sorbet to container and freeze. (Can be prepared 1 day ahead.) * Source: Les Loges de lAubergade (France) * Published in Bon Appetit (May 1994) * Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip